TY - JOUR
T1 - Association between green tea consumption and risk of stroke in middle-aged and older Korean men
T2 - The health Examinees (HEXA) study
AU - Lee, Jeeyoo
AU - Kim, Yuri
N1 - Publisher Copyright:
Copyright © 2019 by The Korean Society of Food Science and Nutrition. All rights Reserved.
PY - 2019
Y1 - 2019
N2 - Green tea consumption is known to have varying effects on health and disease. The aim of this study was to investigate the association between green tea consumption and risk of stroke in Korean adult men. Data were obtained from the Health Examinees (HEXA) Study, which included 50,439 subjects aged 40 years and older. Information regarding dietary intake was collected from semi-quantified food frequency questionnaires consisting of 106 items. Green tea consumption was categorized as none, <1 cup/d, 1 to <3 cups/d, and ≥3 cups/d. Binary logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (CIs) to examine a possible association between green tea consumption and risk of stroke by controlling for potential confounders. Subgroup analyses by age, body mass index, hypertension, diabetes mellitus, smoking status, and alcohol consumption were also performed. Compared with green tea non-drinkers, individuals that consumed 1 to <3 cups/d or ≥3 cups/d of green tea had multivariable adjusted OR (CI) of stroke of 0.75 (0.59∼0.97) and 0.62 (0.39∼0.98), respectively, after adjusting for age and various confounders. In the subgroup analyses, an inverse association between green tea consumption and risk of stroke was identified among younger, non-hypertensive, and non-diabetic men. Higher consumption of green tea was inversely associated with stroke risk in middle-aged and older Korean men.
AB - Green tea consumption is known to have varying effects on health and disease. The aim of this study was to investigate the association between green tea consumption and risk of stroke in Korean adult men. Data were obtained from the Health Examinees (HEXA) Study, which included 50,439 subjects aged 40 years and older. Information regarding dietary intake was collected from semi-quantified food frequency questionnaires consisting of 106 items. Green tea consumption was categorized as none, <1 cup/d, 1 to <3 cups/d, and ≥3 cups/d. Binary logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (CIs) to examine a possible association between green tea consumption and risk of stroke by controlling for potential confounders. Subgroup analyses by age, body mass index, hypertension, diabetes mellitus, smoking status, and alcohol consumption were also performed. Compared with green tea non-drinkers, individuals that consumed 1 to <3 cups/d or ≥3 cups/d of green tea had multivariable adjusted OR (CI) of stroke of 0.75 (0.59∼0.97) and 0.62 (0.39∼0.98), respectively, after adjusting for age and various confounders. In the subgroup analyses, an inverse association between green tea consumption and risk of stroke was identified among younger, non-hypertensive, and non-diabetic men. Higher consumption of green tea was inversely associated with stroke risk in middle-aged and older Korean men.
KW - Green tea
KW - Korean
KW - Stroke
UR - http://www.scopus.com/inward/record.url?scp=85068128272&partnerID=8YFLogxK
U2 - 10.3746/pnf.2019.24.1.24
DO - 10.3746/pnf.2019.24.1.24
M3 - Article
AN - SCOPUS:85068128272
SN - 2287-1098
VL - 24
SP - 24
EP - 31
JO - Preventive Nutrition and Food Science
JF - Preventive Nutrition and Food Science
IS - 1
ER -